Food By Franz

Tired of the same old chicken? – Try any of these for a nice grilling change. All these marinades are designed to use a resealable bag for convenience, usually overnight. Remember to squeeze out as much air as you can & seal – this ensures even marinading – turning it over a couple of times in the frig helps, too. I always use skinless chicken, but all recipe’s can use skin on chicken too.

Michi’s Chicken Marinade
2 cubes bullion or 1 Tbsp of chicken base
1 Tbsp Italian seasonings (oregano, thyme, rosemary, basil) – use a Tbsp of each if you are using fresh spices
½ Tbsp garlic powder (or 2 cloves, minced)
2 tsp Dijon mustard
2 Tbsp olive oil
S & P –

Marinade your chicken pieces in this mix, make sure to poke meat through – BBQ. This is a great all around, light chicken recipe

Quicky BBQ sauce marinade

1 (12 oz) bottle chili sauce
1/2 cup red wine vinegar
1 Tbsp horseradish
1 clove garlic, mashed
1 tsp salt

Marinade overnight & grill

Fiesta Chicken Marinade

2 Tbsp. fresh lime juice
1/4 cup vegetable oil
2 medium cloves minced garlic
1/2 tsp. ground cumin
a few dashes cayenne powder

Great on a bed of spiced black beans with some “quesa fresca” (mexican cheese) sprinkled on top. Or, grilled then added to your favorite “taco salad” or shredded for soft taco’s or enchiladas.

Far Eastern Flavor

1/4 C aji mirin or sherry or sake
1/3 c. EEVO
1 tsp. garlic powder (or 2 crushed cloves fresh)
1 tsp. ground ginger (or 1 Tbsp fresh)
4 Tbsp soy sauce
1 C green onion, chopped
1 tsp. MSG (optional) or Accent

Marinade chicken overnight, grill This is awesome on a oriental style chicken salad. I’ve even used this recipe for lettuce wraps, but used boneless, skinless, thigh meat & diced finely

*********This pairs nicely w/Janells Beer Bread Recipe
6-8 servings

Ingredients:
2 medium onions, chopped
1 Tbsp cooking oil
4 garlic cloves, minced
2 cans (4 oz. each) chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
¼ tsp cayenne pepper
¼ tsp ground cloves
2 cans (14-1/2 oz) chicken broth
4 cups cubed chicken breast (cooked)
3 cans (15-1/2 oz) Great Northern Beans rinsed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
Jalapeno peppers – sliced or diced
Sour Cream

To assemble:
In a 3-qt. saucepan, sauté onions in oil until tender.
Stir in garlic, chilies, cumin, oregano, cayenne and cloves.
Cook and stir 2-3 minutes more.
Add broth, chicken and beans, simmer uncovered for 25 minutes.

Remove from heat.
Stir in cheese until melted.

Garnish with Sour Cream and Jalapeno Peppers.

My friends have asked me for a minimal ingredient, quick entree idea – Here is one of my best quickee entree’s for two:

Stuffed chicken breast mole

Ingredients:
2 chicken breast halves (boneless)
1 small pepper, (your preference, jalapeno, yellow or red) – this is to halve & stuff in each chicken breast half
1/4 lb of white cheese (preferably a mexican queso fresco or a jack cheese will substitute nicely)
Mole (see picture)
sesame seeds (white or toasted)

To assemble: individual cassarole dishes are nice, but any shallow baking pan will do

defrost your chicken breast halves – make a slit lengthwise in each breast half, without piercing through if possible
Stuff the cheese inside the slits and top with the pepper halves – pour the mole mix over stuffed breasts & sprinkle w/sesame seeds if preferred
Bake these for 37 minutes at 350.

Pair this with my chop guacamole salad, or my SW veggie mix and there’s dinner!

The Don Maria Mole comes in a ready to serve sani pack (less than $1 at Walmart) or a glass jar concentrate(thin w/broth)